Crispy fish tacos with lime slaw and mango salsa
WW Quinoa-crusted fish cocktails
12 individual, frozen
4 regular, (4 x 40g)
1 x 3 second spray(s)
200 g, finely shredded
1 medium, grated
⅓ cup(s), leaves, chopped
99% fat-free plain Greek yoghurt
1 small, cut into 1cm pieces
100 g, cut into 1cm pieces
Fresh red chilli
1 whole, finely chopped
½ tsp, finely grated
- Preheat oven to 200°C. Arrange fish cocktails on a non-stick baking tray and lightly spray with oil. Bake for 30 minutes, or until golden and cooked through.
- Meanwhile, to make slaw, mix all ingredients in a large bowl until well combined. Season with salt and pepper.
- To make salsa, mix all ingredients in a medium bowl until well combined. Season with salt and pepper.
- Warm tortillas following packet instructions. To serve, divide slaw among warm tortillas, then top each with 3 fish cocktails and salsa.